Number of servings :
Type of meal : | Salads | Salads
Special diet :
2 garlic cloves, peeled
2 anchovy fillets, rinsed and minced (optional)
3 tbsp (45 mL) fresh lemon juice
2 tbsp (30 mL) non-fat sour cream
1 tbsp (15 mL) olive oil
1 pound (454 g) boneless, skinless turkey breast
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) pepper
8 cups (2 L) torn romaine lettuce
1 cup (250 mL) garlic-flavoured croutons
1 oz (28 g) chunk Parmesan cheese
Preheat grill. With side of chef’s knife, mash garlic cloves and anchovies (if using) until a paste forms. Put garlic paste, lemon juice, sour cream, and oil into jar with tight-fitting lid and shake until blended. Sprinkle turkey with salt and pepper and lightly coat with nonstick cooking spray.
Grill until cooked through, 4 to 5 minutes on each side. Slice turkey across grain 1/2 inch (1 cm) thick. Toss together romaine, croutons, and turkey until mixed. Divide evenly among plates. Shave strips of Parmesan with a vegetable peeler evenly over salads. Shake dressing to mix. Serve dressing on the side.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:1604